Chicken Caesar Flatbreads

Instructions

1. 1

   Preheat the oven to 205°C/400°F with racks in the upper and lower thirds, allowing about 12 minutes. Set out two baking trays approximately 30 × 40 cm each. Use four plain flatbreads approximately 20 × 15 cm and 90 g each.

2. 2

   While the oven heats, wash and thoroughly dry the romaine, then chop it into bite-sized pieces. Grate the mozzarella and Parmesan separately. When the oven is hot, place the chicken breast on one baking tray and roast for 18–20 minutes until cooked through and 74°C/165°F, then shred it into small pieces using forks.

3. 3

   Place two flatbreads on each tray without overlapping. Brush their tops with all the olive oil, then divide the mozzarella and chicken evenly over them.

4. 4

   Bake both trays together for 12–15 minutes, swapping their rack positions and rotating them halfway through. The edges should be toasted, the cheese melted and the thickest chicken topping should reach 74°C/165°F on an instant-read thermometer.

5. 5

   During the final 2 minutes of baking, toss the romaine with the Caesar dressing, Parmesan and croutons in a large bowl.

6. 6

   Remove the flatbreads from the oven and divide the cold dressed salad over them. Cut each flatbread in half and serve immediately, allowing one whole flatbread per person.